Hollandaise Sauce Recipe

Planning time: 10 minutes
Yield: Makes around 1 cup of sauce, useful for around 4-6 servings.

Ingredients:

10 tablespoons unsalted spread (if utilizing salted margarine, skirt the additional salt)
3 egg yolks (perceive how to isolate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (discretionary)

Method:

1 Melt the spread: Melt the margarine gradually in a little pot. Do whatever it takes not to allow it to bubble—you need the dampness in the spread to stay there and not steam away.

2 Blend egg yolks, lemon juice, salt, until helped in shading: Add the egg yolks, lemon juice, salt and cayenne (if utilizing) into your blender. Mix the egg yolk blend at a medium to medium fast until it helps in shading, around 20-30 seconds.

The erosion created by the blender cutting edges will warm the yolks a piece. The mixing activity will likewise bring a little air into them, making your hollandaise somewhat lighter.

3 Lower blender setting, gradually sprinkle in softened spread: Once the yolks have helped in shading, turn the blender down to its most reduced setting (in the event that you just have one speed on your blender it will at present work), and shower in the hot dissolved margarine gradually, while the blender is going.

Keep on mixing for another couple seconds after the margarine is completely fused.

4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It ought to be rich, lemony and just daintily salty. On the off chance that it isn't salty or lemony enough, you can include a little lemon squeeze or salt to taste.

In the event that you need a more slender consistency, include a little warm water. Heartbeat quickly to fuse the fixings once again.

Store until required in a warm spot, for example alongside the stove top. Use inside an hour or something like that.